Confession: I have never baked an apple pie. Not by myself. Maybe in some heavily supervised environment a long time ago, some one let me cut apples or butter a pie dish.
I felt like I was way overdue for an attempt at one. Remember The Fall Baking Party? I happened to freeze two extra pie crusts that went unused. Friday evening’s calendar was looking a little sparse, so I pulled the pastry dough out of the freezer and let it thaw.
Between our crop-share and my over-eager shopping for last weekend’s baking party, we had a lot of apples. I went to town with them, slicing, peeling, and chopping. At one point, I recruited Mark to help speed up the process.
Mark: “Do you take the peel off?”
Me: “Whatever you put in that bowl will go into the pie, so make sure it looks like something you want to eat.”
Mark: Perches apple awkwardly on the apple’s smallest edge and attempts to trim the peel . . . towards his hand. Gets mildly frustrated when the apple refuses to cooperate with his unique slicing methods.
Me: “If you use the knife that way you will probably cut yourself and we will end up eating apple pie in the ER.”
Mark: “This is the hardest thing I have ever done.”
We managed to get the pie into the oven without sustaining any major injuries. At about that time, Brad and Jenny showed up as if they could smell the pie from miles away.
The four of us impatiently waited for the timer to go off. I heated up some leftover caramel discovered in the fridge; Brad and Jenny went back out into the rain in search of ice-cream; then we all gorged ourselves on apple pie like good American kids.
Folks, it was pretty ridiculously delicious. I would invite you to come over to share, but Mark and I polished off the remains for breakfast.
Just in case I’m not the only girl in the entire universe who hadn’t made an apple pie until Friday, here’s a recipe for you:
Find a pie crust. You can buy one or you can use this recipe of my mama’s that took me an entire 15 minutes.
7 cups apples, mostly peeled (a few flecks of peel won’t hurt anything) and chopped into various shapes and sizes (for texture)
3/4 cup sugar
1 1/2 tblsp flour
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tbl. lemon juice
Measure out the chopped apples approximately. Toss with lemon juice, flour, sugar, nutmeg, and cinnamon until thoroughly coated. Place the coated apples into the unbaked pie shell of your choice. Cover with this divine crumb topping. Bake at 375 for 50 minutes or until the crumb topping is a deep golden color and the apples are soft.